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Homestyle Chicken Curry Recipe

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4 from 35 reviews

This Homestyle Chicken Curry recipe is a flavorful and comforting dish that combines a vibrant homemade curry paste with tender chicken, simmered in a rich sauce. Perfectly balanced with fresh chilies, bell peppers, and aromatic spices, it makes a satisfying meal served with rice or naan.

Ingredients

Curry Paste Ingredients

  • 1 large red bell pepper, chopped
  • 2-3 fresh hot red chilies, chopped (see recipe notes for alternatives)
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 12 ounces tomatoes, chopped (or 1 can fire roasted tomatoes)
  • 2 tablespoons curry powder (see recipe notes)
  • Salt and pepper to taste

Cooking Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds boneless chicken breast, chopped into bite-sized pieces (or use chicken thigh or bone-in chicken)
  • 1-2 cups chicken stock (or water, see recipe notes)

For Serving

  • Cooked rice
  • Naan bread
  • Red chili flakes
  • Fresh chopped parsley

Instructions

  1. Prepare the Curry Paste: In a food processor or blender, combine the chopped red bell pepper, fresh hot red chilies, chopped onion, minced garlic, minced ginger, chopped tomatoes, curry powder, and salt and pepper to taste. Pulse or process until a smooth paste forms. If the mixture is too thick, add a few tablespoons of water or chicken stock to loosen it slightly.
  2. Cook the Paste: Heat the vegetable oil in a large pan or pot over medium heat. Add the curry paste and cook, stirring occasionally, for about 10 minutes. This step helps develop the flavors and cook off the raw taste of the spices and vegetables.
  3. Add the Chicken: Add the bite-sized chicken pieces to the pot and stir well to coat them with the curry paste. Cook for 2-3 minutes, stirring frequently, until the chicken starts to brown slightly.
  4. Add Stock and Simmer: Pour in 1 cup of chicken stock for a thicker curry gravy or 2 cups for a thinner sauce. Stir to combine, then reduce the heat to low. Cover the pot and let it simmer gently for 10 minutes, or until the chicken is cooked through and tender.
  5. Serve: Once the chicken is fully cooked and the sauce has thickened slightly, remove from heat. Garnish with fresh chopped parsley and serve hot alongside cooked rice or warm naan bread. Optionally, sprinkle red chili flakes for extra heat.

Notes

  • For fresher heat, use fresh hot red chilies; dried red chilies can also be used but soak them before blending.
  • The curry powder can be homemade or store-bought; adjust quantity based on spice preference.
  • Chicken thighs can be used instead of breasts for a juicier curry.
  • If chicken stock is unavailable, water can be substituted but stock enhances flavor.
  • Adjust the amount of chicken stock to control the curry sauce thickness.

Find it online: https://recipethrive.com/homestyle-chicken-curry-recipe/